Pasteurizing liquids.



PATENTED NOV. 14, 1905.

F. TYSON PASTBURIZING LIQUIDS.

APPLICATION FILED MAE. 15,1905.

UNITED STATES PATENT OFFICE.

FRANK TYSON, OF CANTON, OHIO, ASSIGNOR, BY MESNE ASSIGNMENTS, OFONE-HALF TO H. B. STEWART, OF CANTON, OHIO.

PASTEURIZING LIQUIDS.

Specification of Letters Patent.

Patented Nov. 14, 1905.

Original application filed November 25,1904, Serial No. 234,309. Dividedand this application filed March 16,1905. Serial No. 250,323.

To all 1072,0712, it may concern.-

Be it known that I, FRANKTYSON, a citizen of the United States, residingin Canton, Ohio, have invented certain Improvements in PasteurizingLiquids, (the same being a division of my application, Serial No.234,309, filed November 2-5, 190%) of which the following is aspecification.

The object of my invention is to provide for the DflSbGllllZtLtlOI] ofmilk or other liquids more expeditiously and effectively than ispossible by the use of the present methods with which I am familiar.This object I attain in the manner hereinafter set forth, referencebeing had to the accompanying drawings, in which- Figure 1 is a verticalsectional view of apparatus available for use in carrying out myimproved process of pasteurization. Fig. 2 is an enlarged diagramshowing a plan view of the treating-plate and illustratingone of thefeatures of my invention. Fig. 3 is a further diagram showing asectional view of part of the treating-plate and illustrative of anotherfeature of the invention, and Fig. 1 is a view illustrating amodification of the apparatus.

Referring in the first instance to Fig. 1 of the drawings, 1 representsa vessel mounted upon a suitable support and having a centralstuffing-box for the passage of a vertical shaft 2, whose lower end isadapted to a bearing in said support, rotative movement being impartedto said shaft 2 by means of a pair of bevel-gears 3 A, driven from ahorizontal shaft 5, which is mounted in a bearing on the support for thevessel 1 and is driven in anysuitable manner. The vessel 1 has at thetop a chambered lid or cover comprising a hub 6, a horizontal top plate7, and a flaring bottom plate 8, these parts inclosing a chamber 9,which gradually decreases in depth from the center to the periphery ofthe cover. The hub 6 is secured to the shaftQ and turns upon aball-bearing on the central boss of the vessel 1, and in the bottomplate 8 are formed openings 10 and 11, the openings 10 being adjacent tothe hub 6 and the openings 11 being adjacent to the periphery of thecover. The

horizontal top plate? of the cover terminates at the periphery in adownwardly-bent flange 12, which is contained within an annular trough13, surrounding the vessel 1. Above the chambered cover of the vessel 1is a chambered hood 1A, with hollow hub terminating at the top in afunnel 15, and mounted by suitable arms 16 on this chambered hood is arail 17, constituting the upper member of a ball-race whose lower memberconsists of a similar but oppositely-facing rail 18, carried by arms 19on a threaded ring 20, which engages with a similarly-threaded ringZl,secured to the vessel 1. Hence the lower rail 18 is susceptible ofvertical adjustment and the chambered hood 14: can be supported at anydesired height above the chambered cover of the vessel 1 and is free torotate in any position of such adjustment. Rotation of the hood 1% inunison with the cover of the vessel 1 is effected by a transverse bar 22crossing the hub of the said hood and engaging with a vertically-slottedportion of the shaft 2, as shown in Fig. 1.

The vessel 1 and its chambered cover are filled with water or otherliquid heated to a temperature high enough to efi'ect the desiredresult, this temperature being maintained practically constant by anysuitable system of heating devices-as, for instance, by the steam-coil30. \Vhen the chambered cover of the vessel is rotated, there will be aconstant circulation of the heated water through the same from hub toperiphery, owing to the action of centrifugal force, the water enteringthe chambered cover through the openings 10 and being dischargedtherefrom through the openings 11. Hence a uniform degree of heat willbe imparted to the horizontal top plate 7 of the cover. The milk orother liquid to be pasteurized is admitted through the hollow hub of thehood 1 1, the chamber within said hood being likewise filled with waterheated to the required temperature, which water, if desired, may becaused to circulate through the chamber in any available manner. Forinstance, the hot water may be fed from a pipe 2A through openings 10near the hub of the hood 1%, and may be delivered from the latterthrough openings 11 near the periphery of the hood into a top chamber26, from which when the hood is rotated it escapes over a peripheral rim27. The milk enters the space between the top plate 7 of the chamberedcover and the bottom plate of the chambered hood and spreads itself in athin film between these two plates,

the fiow of the milk from the center to the periphery of the plate 7being caused by centrifugal force and a constant supply being maintainedbecause of the height of the column of milk in the hollow hub of thehood. A particle of milk coming in contact with the plate 7 at thecenter of the latter travels in its passage toward the periphery of saidplate in a spiral course and with constantly-accelerating speed, thecourse of the particle being represented diagrammatically in Fig. 2 andan attempt being made to indicate the difference in the speed of travelof the same by the varying distances between the successive dots wherebythe course is represented. Thus the dots are close together at thecentral portion of the plate, but gradually increase in distance apartas they approach the periphery. There is at the same time a gradualdiminution in the thickness of the film of milk on the plate 7, for asthe volume of milk supplied thereto at the central portion of the sameis limited by the width of the space between said plate and the bottomplate of the hood 14L, and as the milk travels withconstantly-increasing speed toward the periphery of the plate 7 theremust be a diminution in the volume corresponding in a measure to suchincreased speed of travel, and for'this reason a practically uniformheating of the body of milk is effected throughout the entire time ofits travel over the plate 7, for when the volume is greatest in bulk ithas the slowest movement, and as its rate of movement increases its bulkcorrespondingly decreases. Hence each square inch of heating-surfacepresented by the top plate 7 of the chambered cover of the water vesselwill in a given period of time have passed over it a substantially equalvolume of milk to be heated, and the machine is therefore :vellcalculated for the attainment of the end in view that is to say, thesubjecting of the milk for a given time to a substantially uniformdegree of heat which acts equally upon all particles of the volume ofmilk under treatment. For this reason 1 am enabled to heat the milk to atemperature more nearly approaching that of the water or other heatingagent employed than is possible in other apparatus known to me, and Ithereby effect a saving, since it is only necessary to heat the water toa temperature a few degrees higher than that desired for the milk andthere is no risk of overheating the latter. Measurably the same resultmay be obtained without the use of the chambered hood 14, the latterbeing used simply to provide an additional heatingsurface for the filmof liquid flowing over the plate 7. The heated liquid escaping from theperiphery of the plate 7 is collected in the annular trough 13, fromwhich it may be discharged into any suitable receptacle.

Although I prefer to form the cap or cover for the vessel 1 as achambered vessel, inthe manner shown in Fig. 1, such construction is notnecessary for the proper carrying out of my invention, since it will bemanifest that a plate alone might be used in some cases. For instance,in Fig. 4: I have shown a construction in which the vessel 1 has as acoveraflat plate 7 and is provided around its top with two annulartroughs 13 and 23, one outside of the other, the innermost trough 23receiving the water overflowing between the wall of the vessel 1 and theplate 7 which overflowwater is directed downwardly into the trough bymeans of a rib 24 on the under side of the plate, the pasteurized liquidbeing discharged from the downturned rim 12 of the plate into the outertrough 13.

In some cases it is considered necessary in order to complete thepasteurizing operation to cool the liquid under treatment aftergradually heating the same, and it will be evident that the process andapparatus which I have described lend themselves as well to such coolingof the liquid as to the heating of the same. Hence the word treating isused in some of my claims to indicate either heating or cooling orheated or cooled.

Having thus described my invention, I claim and desire to secure byLetters Patent- 1. The mode herein described of efiecting thepasteurization of liquid, said mode consisting in causing the liquid tofio-w by centrifugal force with gradually-increasing speed over thewhole treating-surface, substantially as specified.

2. The mode herein described of effecting the pasteurization of liquid,said mode consisting in causing the liquid to flow by centrifugal forcein a film of gradually-decreasing thickness over the wholetreating-surface, substantially as specified.

3. The mode herein described of effecting the pasteurization of liquid,said mode con sisting in causing the liquid to flow by centrifugal forcewith gradually-increasing speed over the whole treating-surface andthereby form a film whose thickness diminishes in correspondence withthe acceleration in the speed of its component parts, substantially asspecified.

4. The mode herein described of effecting the pasteurization of liquid,said mode consisting in causing the liquid to flow by centrifugal forcewith gradually-increasing speed throughout the space betweentreating-surfaces, substantially as specified.

5. The mode herein described of effecting the pasteurization of liquid,said mode consisting in causing the liquid to flow by centrifugal forcein a film of gradually-diminishing thickness throughout the spacebetween treating-surfaces, substantially as specified! 6. The modeherein described of effecting the pasteurization of liquid, said modeconsisting' in causing the liquid to flow by centrifugal force Withgradually-inoreasing speed throughout the space betweentreating-surfaces, thus forming a film Whose thickness diminishes incorrespondence With the acceleration in the speed of its componentparts, substantially as specified.

In testimony whereof I have signed my name to this specification in thepresence of two subscribing Witnesses.

FRANK TYSON. Witnesses:

WILL. A. BARR, Jos. H. KLEIN.

